- 1/2 cup slivered almonds
- 4 cups chopped cooked chicken
- 1/2 cup mango chutney
- 3 tablespoons butter
- 3 tablespoons olive oil
- 2 onions, finely chopped
- 3 stalks celery, finely chopped
- 3 cloves garlic, minced – or more to taste
- 1 (28 ounce) can chopped tomatoes in juice
- 1 cup golden raisins
- 2 tablespoons Madras curry powder
- 1/4 teaspoon ground cayenne pepper
- 8 cups chicken stock
- 2 cups cooked wild rice
- 2 apples, cored and chopped
- 1/4 cup chopped fresh parsley
- 2 tablespoons lemon juice
- salt and pepper to taste
- Preheat oven to 375 degrees F (190 degrees C).
- Spread almonds onto a baking sheet with edges.
- Toast almonds in preheated oven, stirring every 2 minutes, until lightly browned, 5 to 10 minutes; transfer to a large bowl. Add chicken and mango chutney to the bowl; stir.
- Melt butter with olive oil in a large stock pot or Dutch oven over medium-high heat. Cook and stir onion, celery, and garlic in melted butter until onions begin to soften, about 5 minutes. Add tomatoes with juice and raisins; continue to cook, stirring frequently, until the raisins plump, about 10 minutes. Season the mixture with curry powder and cayenne pepper; stir.
- Pour chicken stock into the pot; add the chicken mixture, wild rice, apples, parsley, and lemon juice. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the apples are tender yet retain some crispiness, about 5 minutes. Season soup with salt and pepper.